Cook the Kamut and rice according to package directions. Combine them in a single saucepan and add all remaining ingredients. Keeping everything on low heat, add milk until the constancy is oatmeal-like or however thick or thin you'd like it.


The name "kamut" comes from the old-school Egyptian word for "wheat."

Mr Breakfast would like to thank IowaGuy for this recipe.

From Next Please

Kamut takes a LOT longer than oatmeal or rice to prepare. You have to soak the berries overnight to make them right and them it's another 40 minutes of simmering. They taste great, but for all the extra effort, I prefer good Old Fasioned oats.

Comment submitted: 9/12/2013 (#16462)

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